- K44: Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
1 ceiling panel is missing in kitchen.
[CA] Re-install panel and maintain in good repair.
- K38: Adequate ventilation/lighting; designated areas, use
About 3 hood baffles missing from hood near the ice machine. No cooking conducted at this side of hood at time of inspection.
[CA] Re-install baffles and maintain clean and in good repair.
- K36: Equipment, utensils, linens: Proper storage and use
Rice scoop is stored in stagnant water of 76F.
[CA] Utensils shall be stored in the following manner: 1) in the food with their handles above the top of the food and the container, 2) in running water, 3) in a container of water at 135°F or above, 4) at room temperature if washed within 4 hours of initial use.
- K29: Toxic substances properly identified, stored, used
Observed bottle of RAID stored in kitchen.
[CA] Only those insecticides, rodenticides, and other pesticides that are necessary and specifically approved for use in a food facility may be used.
- K40: Wiping cloths: properly used, stored
Observed cook with wiping cloth hanging from apron, per cook, they use cloth to clean hands. Several unclean wiping cloths observed stored on food prep tables.
[CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium). Discontinue using wiping cloth to clean hands. Wash hands at hand sink and use single use paper towels.
- K34: Warewash facilities: installed/maintained; test strips
Chlorine test strips are not available for use.
[CA] Provide chlorine test paper to measure sanitizer solution of 100 ppm.
- K33: Nonfood contact surfaces clean
Fan covers in the beverage cooler have accumulation of dust.
[CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
- K45: Floor, walls, ceilings: built,maintained, clean
Food residue observed on floor in kitchen.
[CA] Walls and/or floors in food preparation area shall be kept clean.
- K16: Compliance with shell stock tags, condition, displayCritical
Oyster container is missing the oyster tag. Staff unable to locate tag.
[CA] Shellstock tags shall remain attached to the container in which the shellstock are received until the container is empty and shall be maintained for 90 calendar days from date of harvest.
[COS] oysters were voluntarily discarded - see VC&D.
- K07: Proper hot and cold holding temperaturesCritical
Cooked potatoes and cooked corn are between 52F - 63F inside the steam table; steam table is turned off. Per staff, food was placed in unit about 3 hours ago.
[CA] PHFs shall be held at 41°F or below or at 135°F or above.
[SA] Discard food in 1 hour.
- K01: Demonstration of knowledge; food safety certification
Food handler cards are not provided.
[CA] Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire.
- K06: Adequate handwash facilities supplied, accessibleCritical
Only hand sink in the back prep area is missing paper towels in the dispenser.
[CA] Single-use sanitary towels shall be provided in dispensers; heated-air hand drying device may be substituted for single-use towels.
[COS] Paper towels were provided in the dispenser.
- K23: No rodents, insects, birds, or animalsCritical
1. Observed Vermin: Documented in the following areas:
- 1 Adult German cockroach observed in cook-line table
- Multiple dead cockroaches observed throughout kitchen and bar in the following areas:
--under food prep sink
--under cook-line and on side of cook-line
--inside non working refrigeration units (3)
-- on left side of the hand sink - bar
-- along wall in kitchen
-- behind the ice machine
--near dry storage
Employee was unable to provide last pest control service receipt.
[CA]: The premises of each food facility must be maintained free of vermin. A facility cannot operate if there is a vermin infestation that leads to contamination of food contact surfaces, packaging, utensils, food equipment, or adulteration of food. The facility is required to cease operations immediately and must remain closed until all corrective actions on the provided checklist are completed.
- Facility is to immediately cease and desist all operations.
- Facility is prohibited from all food service activities which include, but not limited to: preparation, service, handling, distribution, and sale.
- Facility shall remain closed until vermin infestation is completely abated and authorization is provided by this DEH.
- Facility shall:
- Provide pest control report from a licensed pest control company that indicates the type of control measures taken and that the facility has been treated.
- Eradicate all live and dead cockroaches from the facility.
- Clean and sanitize the affected area(s) and equipment.
- Dispose of all food items that have been adulterated/contaminated.
- Seal holes (e.g. in walls and ceilings, repair coved base), and entryways (e.g. weather-stripping around doors); keep exterior doors closed; screen openable windows.
- Eliminate food and water sources inside and outside the facility.
- Properly store items (e.g. at least 6 inches above floor in sealed rodent-proof/insect-proof containers; organize overly packed and disorganized storage areas).
- K14: Food contact surfaces clean, sanitizedCritical
Dish machine in bar is dispensing 0.0 ppm chlorine - active ware washing.
Chlorine in 3 comp sink measured less than 100 ppm.
[CA] Maintain chlorine in mechanical warewash machine at 50 PPM.
Manual warewashing shall be accomplished by using a three-compartment sink where the utensils are first precleaned, washed with hot soapy water, rinsed with hot water, sanitized with an approved method, and air dried. Use 1 TBS of bleach (5.25%) per 1 gal. of water for chlorine solution (100 PPM). Use 1 tbs of quaternary ammonium (10%) per 2 gal. of water for quaternary ammonium (200 PPM).
[SA] wash, rinse and sanitize in 3 comp sink.